Sautéed Chicken And Quinoa Recipes

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CHICKEN QUINOA



Chicken Quinoa image

If chicken soup and pilaf had a kid, I think it would be chicken quinoa. Quinoa is a very healthy ancient grain from South America; it's very filling! I think it's delicious. I used leftover roasted chicken to make this come together faster, but any kind of lean cooked meat can be used in this recipe. To make a vegetarian version, omit the meat and use vegetable stock instead of chicken.

Provided by Kristin Sanchez

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
¼ cup diced green bell pepper
1 teaspoon minced garlic
1 cup chopped cooked chicken
1 tablespoon parsley flakes
½ cup quinoa
1 cup chicken broth
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
  • Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
  • Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.

Nutrition Facts : Calories 377 calories, Carbohydrate 33.3 g, Cholesterol 55 mg, Fat 14.9 g, Fiber 4.5 g, Protein 26.5 g, SaturatedFat 2.7 g, Sodium 553.4 mg, Sugar 2.9 g

QUINOA CHICKEN



Quinoa Chicken image

This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.

Provided by StephR0131

Categories     Meat and Poultry Recipes     Chicken

Time 50m

Yield 6

Number Of Ingredients 7

2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
½ onion, chopped
2 cloves garlic, or to taste, minced
1 ½ pounds ground chicken
1 ½ (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
  • Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 22.3 g, Cholesterol 69.2 mg, Fat 6.9 g, Fiber 2.9 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 342.7 mg, Sugar 0.4 g

SAUTéED CHICKEN AND QUINOA RECIPE



Sautéed Chicken and Quinoa Recipe image

Get greatness in a dish with our Sautéed Chicken and Quinoa Recipe! Ginger, garlic and more make this Healthy Living chicken and quinoa recipe so tasty.

Provided by My Food and Family

Categories     Special Diets

Time 35m

Yield 4 servings

Number Of Ingredients 9

1-1/2 cups water
1 cup quinoa, uncooked
2 tsp. oil, divided
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
4 carrots, cut into 1/4-inch-thick slices
1 Tbsp. minced fresh ginger
2 cloves garlic, minced
4 cups loosely packed bok choy cabbage (1/2 inch thick)

Steps:

  • Bring water to boil in medium saucepan. Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed.
  • Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF), adding 2 Tbsp. dressing to skillet for the last minute. Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm.
  • Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until ginger and garlic are fragrant, but not browned, stirring frequently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt. Add remaining dressing; cook 2 min. or until carrots are crisp-tender and liquid comes to boil, stirring frequently.
  • Spoon quinoa onto serving plates; top with vegetable mixture and chicken.

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g

ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO



Roasted Vegetable and Chicken Quinoa Bowls for Two image

Overflowing with sauteed chicken and sweet roasted veggies like butternut squash and carrots, these bowls are chock-full of protein-chicken and quinoa-to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!)

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 14

1 cup broccoli florets
1 cup cubed butternut squash
1/2 cup carrots, cut into 1/2-inch rounds
1 large zucchini, diced (about 1 cup)
3/4 teaspoon garlic powder
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and ground black pepper
2 cups chicken stock
1 cup uncooked tri-color quinoa, rinsed
1 large chicken breast, diced (about 1 cup)
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon oregano
Kosher salt and coarsely ground black pepper

Steps:

  • For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
  • Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
  • Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
  • For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
  • To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.

ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY



One-Pan Southwestern Chicken Quinoa Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, garlic, jalapeño, quinoa, vegetable broth, black beans, fire-roasted diced tomato, corn, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 chicken breasts, diced
2 cloves garlic, crushed
1 jalapeño, diced
1 cup quinoa
1 cup vegetable broth
15 oz black beans, 1 can
15 oz fire-roasted diced tomato, 1 can
1 cup corn
1 teaspoon chili powder
½ teaspoon cumin
salt, to taste
pepper, to taste
1 avocado, diced
1 lime, juiced
2 tablespoons fresh cilantro, chopped, extra for garnish

Steps:

  • Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
  • Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
  • Cover and simmer until quinoa is cooked through, roughly 30 minutes.
  • Stir in diced avocado, cilantro, and lime juice.
  • Serve garnished with extra cilantro.
  • Enjoy!

Nutrition Facts : Calories 775 calories, Carbohydrate 79 grams, Fat 34 grams, Fiber 16 grams, Protein 39 grams, Sugar 11 grams

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